Ingredients:
1 lb shrimp, peeled and deveined
1 cup orzo pasta
1/4 cup sun-dried tomatoes, sliced
1 cup spinach, roughly chopped
1 can (14 oz) artichoke hearts, halved
2 cloves garlic, minced
2 cups chicken broth
1/4 cup Parmesan cheese, grated
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Italian seasoning
Salt and pepper to taste
Directions:
Cook the orzo: In a large pan, cook orzo in chicken broth over medium heat until tender, about 8-10 minutes. Drain and set aside.
Sauté the shrimp: In the same pan, heat olive oil and sauté garlic for 1 minute. Add shrimp and cook until pink, about 3-4 minutes. Remove and set aside.
Add the veggies: To the pan, add spinach, sun-dried tomatoes, and artichoke hearts. Sauté for 3-4 minutes until the spinach wilts.
Combine and season: Return the shrimp to the pan and mix in the cooked orzo. Stir in the lemon juice, Italian seasoning, Parmesan, salt, and pepper.
Serve: Garnish with extra Parmesan and fresh herbs if desired. Enjoy warm!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 400 kcal per serving
